In an oven-safe baking dish, toss the tomatoes with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and roast for about 15 minutes, until the skin is brown and blistered. Remove and let cool.

Toast the guajillo and pasilla chiles and then let them cool.

In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes, and then add the garlic and cook for 2 to 3 minutes more, or until the onion and garlic are soft. Stir in the roasted tomatoes, chiles, bay leaf, and water, and simmer for 20 minutes. Remove the bay leaf, add half the tortilla chips, and purée the soup in batches in a food processor or an electric blender until smooth. Season to taste with salt and pepper. Return the soup to the pot and reheat if necessary.

Divide the soup among six wide soup bowls. Drizzle with sour cream. Add the avocado, cheese, diced tomatoes, and cilantro, along with a sprinkle of the remaining tortilla chips.

Tunde Wey’s Jollof Rice

Main Ingredients

7.5 pounds tomatoes

7.5 pounds onions

3.5 pounds bell peppers

2 scotch bonnet peppers

4.5 pounds rice

6 cups vegetable oil

Traditional ingredients

Crayfish (optional)

Spice Blend

3 tablespoons curry powder

1 tablespoons dry pepper

1.5 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoons powdered ginger

2 tablespoons thyme

Wash Vegetables.

Chop vegetables, being sure to remove seeds from bell peppers.

Blend tomatoes, scotch bonnet, onions, and bell peppers.

Heat vegetable oil.

Add blended vegetables into hot oil over medium-high heat and bring to a boil.